Classic Tuscan Casserole Tuscany Recipes

Ingredients :

1 kg

60 g

2

1 tablespoon

1 tablespoon

4 tablespoons

4 canned

250 ml

125 ml

shank or shoulder/shin or shoulder of veal, or beef chuck, round or shank/beef chunk or shin

all purpose/plain flour

cloves garlic, finely chopped

finely chopped fresh sage

finely chopped fresh rosemary

extra virgin olive oil

Italian tomatoes, drained

dry red wine

stock (homemade or bouillon cube)

salt

freshly ground black pepper

1. Trim the meat and cut into 2.5 cm cubes.

2. Lightly coat all over with flour, shaking off the excess.

3. In a heavy bottomed saucepan, sauté the garlic, sage, and rosemary in the oil for 3-4 minutes.

4. Add the meat and brown the pieces all over for 5-6 minutes.

5. Add the tomatoes, salt, and pepper and cook for another 5 minutes.

6. Pour in the wine, cover and simmer for 1 hour (longer for beef) until tender.

7. If necessary add some of the stock to keep moist.

8. Taste and add more salt if desired.

9. Serve hot.

Serves 6

Preparation        : 20 minutes

Cooking             : 1¹/4 hour for veal, 1³/4-2 hours for beef

Recipe grading    : easy

Suggested wine  : a dry red (Chianti Rufina)

Country style potatoes make a delicious accompaniment to this classic Tuscan casserole. To prepare: sauté a finely sliced onion in a little olive oil, then add 1 can of drained, chopped tomatoes and 500 g of boiled or steamed potatoes cut into fairly small pieces. Stir over a moderate heat for 5 minutes before serving.

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